Lentil and Sweet Potato Stew
Hearty and nutritious stew with lentils, sweet potatoes, and aromatic spices.
15 mins
Prep Time
40 mins
Cook Time
4
Servings
Ingredients
- 1 cup dried green or brown lentils
- 2 medium sweet potatoes, peeled and diced
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 1 carrot, diced
- 1 celery stalk, diced
- 1 can (14 oz) diced tomatoes
- 4 cups vegetable broth
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 1/2 tsp turmeric
- 1 bay leaf
- Salt and black pepper to taste
- 2 tbsp olive oil
- Fresh cilantro or parsley for garnish
Nutrition Facts
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Instructions
Rinse the lentils under cold water and drain. Set aside.
Heat olive oil in a large pot over medium heat. Add the chopped onion and sauté until translucent, about 3-4 minutes.
Add the minced garlic, diced carrot, and celery. Cook for another 3-4 minutes until the vegetables soften slightly.
Stir in the ground cumin, smoked paprika, and turmeric. Cook for 1 minute until fragrant.
Add the diced sweet potatoes, lentils, diced tomatoes, vegetable broth, and bay leaf. Stir well to combine.
Bring the stew to a boil, then reduce the heat to low. Cover and simmer for 30-35 minutes, or until the lentils and sweet potatoes are tender.
Season with salt and black pepper to taste. Remove the bay leaf before serving.
Garnish with fresh cilantro or parsley and serve warm.
Chef's Tips
- Lentil Prep: Soaking lentils for 30 minutes before cooking can reduce cooking time.
- Spice Level: Add a pinch of cayenne pepper or chili flakes for extra heat.
- Texture: For a thicker stew, mash some of the sweet potatoes against the pot before serving.
- Storage: This stew tastes even better the next day. Store in an airtight container in the fridge for up to 4 days.
- Freezing: Freeze portions in airtight containers for up to 3 months. Reheat gently on the stove.
